I've got a big starter of brett L ready to go, and I'm struggling to figure out what hops to use.
I'm thinking that the grist will be mostly Vienna, with some rye malt added for body and head retention. I also have a little over a pound left of wet hops (local cluster varietal called Julian Gold - used another lb with a centennial dry hop that was quite nice) that I was planning on throwing in late in the boil. I'm thinking this sounds pretty rad, but it's my first all brett brew, so I thought I'd do a little sanity check.
Am I better off using fruity hops to accentuate the pineapple that the starter's throwing off, or should I go with something spicy/herbal instead?